Organic Henry Moore Yellow Dent Corn

Henry Moore is an old open pollinated variety of yellow dent corn brought to Illinois from the Carolinas in the later 1800's. We sourced our seed from descendents of one of the families that brought it to Illinois 150 years ago. Some claim it's kernels make the best hominy in the world. The kernels also work well for making into masa flour. We feel it makes the best YELLOW cornmeal and grits of any we've tried.

An heirloom open pollinated yellow dent corn that lends itself better to being separated into corn flour and bolted grits than any other corn we grow. It's listed as both whole kernel meals and separated into bolted grits and corn flour.

Cornmeal:  A finer stone ground cornmeal appropriate for making into cornbread or cooking in general.

Grits (Creamy):  Medium stone ground corn. Makes a creamier grit (than bolted grits) more popular in Chicago and the midwest.

Bolted Grits (Polenta): Southern style grits, flint starch portion of the kernel. Medium stone ground corn with the finer corn flour sifted out.  More typical of grits found in the south or of Italian Polenta.  Originally,  the flour was sifted out with a bolt of cloth, before steel screens were manufactured, thus the name bolted grits.

Corn Flour:  The finest portion of ground corn sifted out of the bolted grits.  Almost as fine a as wheat flour. This is NOT masa flour. It has NOT been nixtamalized.